Potato and Corn Chowder is a comforting and delicious soup that combines the earthy flavors of potatoes with the sweet crunch of corn.
Perfect for chilly days, this chowder is a wonderful way to warm up your evening.
Why Make This Recipe
This chowder is not only hearty and filling, but it also comes together quickly, making it a fantastic choice for weeknight dinners. It’s a blend of flavors and textures that create a satisfying bowl of goodness. Plus, it’s easy to customize with ingredients you have on hand!
How To Make Potato and Corn Chowder
Ingredients:
- 4 slices of bacon
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of potatoes, peeled and diced
- 2 cups of corn (fresh or frozen)
- 4 cups of chicken broth
- 1 cup of heavy cream
- Salt and pepper to taste
- Chives for garnish (optional)
Directions:
- In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
- Add the onion and garlic to the pot and sauté until soft.
- Add the diced potatoes, corn, and chicken broth. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot, garnished with crumbled bacon and chives if desired.
Prep Time And Nutrition Facts
This recipe takes about 10 minutes to prepare and 20 minutes to cook, making a total of 30 minutes. It serves 4 people, and each serving has about 350 calories, with 10g of protein and 22g of fat, making it a hearty yet satisfying meal.
How To Serve Potato and Corn Chowder
Serve the chowder hot in bowls and top with crumbled bacon and fresh chives for a touch of color and flavor. It pairs excellently with crusty bread or a light salad.
How To Store Potato and Corn Chowder
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth or cream if the chowder has thickened.
Tips To Make Potato and Corn Chowder
- For a vegetarian version, skip the bacon and use vegetable broth instead of chicken broth.
- If you prefer a thicker chowder, you can mash some of the potatoes with a fork before adding the cream.
- Experiment by adding other vegetables like bell peppers or carrots for extra nutrients.
Health And Benefits Of This Recipe
This Potato and Corn Chowder is not only delicious but also packed with nutrients. Potatoes provide a good source of vitamin C and potassium, while corn adds fiber and antioxidants. The heavy cream contributes richness, but you can substitute with milk or a plant-based cream for a lighter version. Overall, it’s a comforting dish that balances carbs, protein, and fats, making it a wholesome option for any meal.
Variation (If Any)
Feel free to add proteins like shredded chicken or cooked shrimp for a heartier chowder. You can also spice it up with jalapeños or serve it with a dash of hot sauce for a kick!
FAQs
Can I make this chowder ahead of time?
Yes, you can make it a day in advance. It’s even better the next day once the flavors have melded!Can I freeze Potato and Corn Chowder?
It’s best to freeze it before adding the cream. Thaw and reheat, then stir in the cream before serving.What can I substitute for chicken broth?
You can use vegetable broth or homemade stock for a lighter option.Can I use canned corn instead of fresh or frozen?
Absolutely! Just make sure to drain and rinse it before adding.Is this recipe gluten-free?
Yes, all the ingredients are gluten-free as long as the chicken broth is gluten-free.How can I make this chowder spicier?
Add red pepper flakes or diced jalapeños while sautéing the onions and garlic.Can I use low-fat ingredients?
You can substitute heavy cream with half-and-half or milk for a lighter version, but this may alter the creaminess of the chowder.
Enjoy your delicious Potato and Corn Chowder!